Opening an oyster, also known as shucking, should ideally be done just before consuming to preserve the freshness of the oyster. When practicing this techique, cover your hand with a towel and hold the oyster down firmly. Only use shucking knives to open oysters – they have a dull point and a thick blade, which won't snap as you ply the hinge open.
Fresh oysters are typically served raw, chilled and on crushed ice to highlight the flavour. Enjoy native oysters from September to April when in season and have a go at Shaun Rankin's Poached sea bass, confit lemon butter, asparagus and Royal Bay oysters or Bryan Webb's Oysters with laverbread and stilton.